Banana Pudding

Being a super big fan of Magnolia Bakery, I finally made the famous Magnolia Banana Pudding by myself! Now I don’t have to bus to the states for the banana pudding :P This recipe yields a 95% similar banana pudding from the store, except that the wafer tastes a bit bit sweeter than the ones from the stores. Oh well.. This is definitely good enough and it is a perfect option to bring to a party and serve a large group of people, since you do not want to eat them all by yourselves. Watch out the calories and fat in the recipe! Super easy and require no skills, can make ahead of time, look impressive and pro. Most people will layer the wafer, cream and banana, but I like to copy from Magnolia that they simply mix everything in a tub.  YUMMY!

Ingredients (from Magnolia Cookbook)

Yield: 12 servings

1 ½ cups ice cold water

2⁄3 cup vanilla pudding mix

1 (14 ounce) can sweetened condensed milk ( I used 4/5 can only) 

3 cups heavy cream

1 (12 ounce) box vanilla wafers (Brand: Nilla)

5 bananas, sliced

Directions:

1) Blend the water, pudding mix and sweetened condensed milk until will mixed.

2) Refrigerate at least 4 hours or overnight.

3) Whip the heavy cream until soft peaks form.

4) Fold the pudding mixture into the whipped cream until well incorporated.

5) In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.

6) Refrigerate for more than 8 hours until the wafer is softened.